A rich, creamy milk-chocolate filling for any of your dark-chocolate layer cakes. I use it in the spectacular Triple Chocolate Pyramid and Milk-Chocolate Hazelnut Roll. It would also be nice with your favorite yellow cake.

Makes enough to fill a 9-inch round 4-layer cake or a 9-by-13-inch 2-layer cake.

Ingredients

  • 3 ounces semisweet chocolate
  • 4 ounces milk chocolate
  • 6 ounces gianduja (you may substitute 4 ounces additional milk chocolate and ¼ cup hazelnut paste)
  • 1 stick (8 tablespoons) unsalted butter, room temperature

Directions

  1. In a double boiler or bowl melt the semisweet, milk, and gianduja chocolates over low heat. Remove when nearly melted and continue stirring until smooth. The mixture should be glossy and smooth. Set aside to cool to about 90°F. When ready, it should not feel warm to the touch.
  2. In a mixer fitted with the paddle attachment, beat the butter on high speed 5 to 6 minutes until light in texture and pale in color, stopping several times to scrape down the sides of the bowl.
  3. Pour the melted chocolate mixture all at once into the whipped butter. Continue beating 5 to 6 minutes on high speed until light and airy, stopping several times to scrape down the sides of the bowl. The finished mixture should be pale brown in color, with a smooth, glossy finish.

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